Quick Lemon Pepper Salmon

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic, cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.

• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic. Microwave until fragrant, 10 second bursts. • To the bowl with the garlic oil, add carrot and zucchini and a splash of water then cover with a damp paper towel. Microwave carrot and zucchini on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in parsley. Season to taste.